Næringsbiotilgængelighed

Næringsbiotilgængelighed, often translated as nutrient bioavailability, refers to the degree and rate at which a nutrient is absorbed from the diet and becomes available for physiological functions in the body. It is a critical concept in nutrition, as the presence of a nutrient in food does not automatically guarantee its utilization by the body. Various factors influence nutrient bioavailability, including the chemical form of the nutrient, the presence of other food components that can enhance or inhibit absorption, and the physiological state of the individual.

For example, iron exists in two forms in food: heme iron, found in animal products, and non-heme iron, found in plant-based foods. Heme iron is generally absorbed more efficiently than non-heme iron. Similarly, vitamin C can enhance the absorption of non-heme iron, while compounds like phytates, found in whole grains and legumes, can inhibit the absorption of minerals such as iron and zinc. The digestive health and overall nutritional status of an individual also play a significant role. Malabsorption disorders can significantly reduce nutrient bioavailability, regardless of the dietary intake. Understanding nutrient bioavailability is essential for designing effective dietary recommendations and food fortification strategies to prevent nutrient deficiencies and promote optimal health.